Why does food on the stove top sometimes not sear? Why does food sometimes stick to the surface of a pan? Read more on Science of Browing Foods:
Science of Food and Taste
Enhancing Taste and Flavor
Flavor can be enhanced many ways... Umami is now the commonly used term by taste scientists for the fifth taste but brining, curing and dehydrating are also very effective methods.
The Healthiest Foods
Science and Cooking of Eggs
Ice Creams and Sorbets
Do you notice that your homemade ice cream is harder to scoop and is not as smooth as commercial ice cream.
Find out how to make smoother ice...
And does you sorbet have too many large ice crystals ...
Health Risks in Cooking
What is the difference between LDL and HDL?
What are the different types of Omega-3 fatty acids?
What is the difference between nitrates and nitrites?
What is the difference between saturated and unsaturated fats?
Why is Carbon Monoxide used in meat and fish?
All about gluten sensitivity and issues with lectins
Food and Wine
Science of Slow Cooking
What gives slow cooked food it's texture and taste is when collagen melts to form gelatin at about 160F. Since denaturation of collagen is a kinetic process it is a function of both temperature and duration of heating ... read more about the
Science of Slow Cooking (Meats) --
Important Temperatures in Cooking,
Cooking with Induction Stovetops
Best temperatures cooking chicken sous vide
Science of Coffee
Sugar will float onto of a perfect espresso --
What compounds are in coffee beans?
What determines how much caffeine is in a coffee bean?
Oil vs. Fats vs. Butter
Tastant Molecules-I
WHAT ARE PEOPLE VIEWING -- MOST POPULAR PAGES:
HEALTHY MOLECULES IN HEALTHY FOODS
SEE OUR LIST WITH MOLECULAR STRUCTURE, MECHANISM OF ACTION AND REFERENCES TO CLINICAL TRIALS
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